Fish Curry | Meen Kulambu
Fish Curry is a spicy, delicious flavourful curry made by preparing spice masala & cooking it with fish, tamarind extract & tempered onion, tomato & herbs. Fish Kulambu is a prefect combo for rice and gets tastier with time. Fish Kulambu Recipe explained in this post with step by step pictures.
Servings2
Ingredients
- 9 pieces fish I used Vanjaram fish variety
- a small lemon sized tamarind
- a generous pinch turmeric powder
- 1 teaspoon coriander leaves
- salt to taste
To grind to a paste:
- 1/4 cup coconut
- 1 teaspoon fennel seeds
- 1 teaspoon chilli powder
- 2 teaspoon coriander powder
To saute & grind:
- 1 teaspoon oil
- 1 medium sized tomato
- 1 small sized big onion
- 6 nos small onion
To temper:
- 2 tablespoon oil
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon mustard seeds
- 10 nos small onion
- 5 pearls garlic
- 1 medium sized tomato
- few curry leaves
Instructions
- In a teaspoon of oil saute onion tomato till it shrinks and raw smell leaves.
- Add all the ingredients listed under 'to grind' in a mixer along with onion tomato. Sprinkle little water and grind it to a fine paste.
- Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside. Heat remaining oil in the kadai add mustard seeds, allow it to splutter.
- Clean fish, wash it well and add turmeric powder and set aside. Then add curry leaves, onion, garlic saute for 3mins then add tomatoes saute until raw smell leaves.
- Then add the grinded paste, turmeric powder.
- Add 1/4 cup water (adjust according to thickness) , required salt and allow it to boil for 15-20mins.
- Add tamarind pulp and allow it to boil.
- When oil separates add the cleaned fish pieces. Allow it to boil and the fish to cook well.
- The fish will cook faster so be careful not to break the pieces.
- Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges.
- At this stage garnish with coriander leaves and switch off.
- Give resting time for at least an hour before you serve. Serve hot with rice, tastes heavenly. Fish Curry tastes best the next day or even after that :)
Notes
- Once fish is added it gets cooked faster so cant boil for more time, so allow the curry to boil well before the fish is added, which gives a nice taste to the curry.
- You can even marinate the fish with little salt, turmeric powder and lemon as suggested by a reader.
Nutrition Facts
Fish Curry | Meen Kulambu
Amount Per Serving (100 g)
Calories 295
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 26mg9%
Sodium 1071mg47%
Potassium 600mg17%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 12g13%
Protein 5g10%
Vitamin A 1562IU31%
Vitamin C 124mg150%
Calcium 111mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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